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Lee's Restaurant

4911 50 Avenue Gibbons AB T0A 1N0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables and par fried meats were out on the counter with no temperature control at approximately 2:30 pm. Operator stated this was in anticipation of evening rush - told to keep items in fridge until 4 pm ish, then bring out. Items not sold after 2 hours must be disposed of OR items must be stored above 60C or below 4C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is non functional and not in use. Facility has a three-compartment sink, however Operator could not properly demonstrate 3-comp sink method for manual dishes. Provided education and referenced available 3-compartment sink method poster. Facility must have dishwashing set up and be able to consistently demonstrate capabilities should they wish to not repair the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are several floor tiles in the front cooking line area that are worn and no longer smooth, impervious to moisture nor easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood vent is past due for maintenance since October 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The water-cooled wok range has a leak from the water piping underneath. Water is currently accumulating into a bucket.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is being used to line the shelves in the dry pantry area, despite the operator being repeatedly told that this is not smooth, impervious to moisture or easy to clean.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is being used to line the shelves in the dry pantry area, despite the operator being repeatedly told that this is not smooth, impervious to moisture or easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces (door handles, cooler handles, light switches, etc) throughout are dirty and have food debris.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The wooden workstation with plastic cutting board atop it was being used to prep and cut raw chicken. Operator was observed finishing this task and wiping the station down, but not sanitizing it. Chicken remnants were observed still stuck to the side of the workstation. Operator was instructed to wash and sanitize the entire work surface.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl with no handle was being used for a scoop in the sugar, allowing potential contamination to the bulk supply.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two condiments that were being stored at room temperature despite being labelled "refrigerate after opening" were disposed of.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Several dozen fruit flies were observed in and amongst the cracked tiles underneath the dishwashing area. There was standing water in this area which is most likely contributing to the problem.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is being used to line the shelves in the dry pantry area, despite the operator being repeatedly told that this is not smooth, impervious to moisture or easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Operator was observed cutting raw chicken with a knife, then rinsing and wiping the knife and returning it to the knife block with other "clean" knives, thus risking contamination to them. It was determined that regular practice to rinse knives then sanitize them at the end of the night. There was a sufficient number of knives to allow for those that have been used to remain in the sink until end of night for dishwashing and sanitizing. All knives and knife block were washed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces (door handles, cooler handles, light switches, etc) throughout are dirty and have food debris.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    21 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 6 bottles of lemon-scented bleach were found onsite, and operator was unaware that they are not permitted for use on food contact surfaces. Scented bleach may be used for cleaning of washrooms/walls/floors only.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Various bowls were being used as scoops in the bulk food containers. This is a repeated violation that has been noted multiple times over the last 3 years.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bulk food containers were visibly dirty and require cleaning. You must clean these containers prior to refilling them.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was being stored directly beside ready-to-eat foods in the sliding door cooler. Raw items must be stored separately, so that they do not risk contamination to ready-to-eat items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were being stored directly on the floor in the walk-in freezer and walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A condensation drainage pipe in the walk-in cooler was running directly into an open bucket located next to fresh, uncovered produce. Operator was instructed to put a lid on this bucket with a small hole for the pipe, so as to prevent contamination due to splashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The plastic lid for the bulk container of sugar is cracked and poses a risk of physical contamination. Please replace.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Canned food items were being stored in their opened cans. Once canned items are opened, they must be put into food-safe containers for storage, as the materials of the tin can may leach into them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items were being stored in the sliding door cooler, the walk-in cooler, and the prep coolers without lids to protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Various chemicals were being stored directly atop the ice maker, which could lead to contamination of the ice supply. Ensure all chemicals are stored in a designated location, away from food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of carrots that had been peeled was found left out on a counter during inspection. It was moved to the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 large containers of opened soy sauce and 1 large container of opened dark mushroom soy sauce were found stored at room temperature, despite the label stating to refrigerate after opening, and were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rehydrated tofu skins were found at room temperature. Dried tofu skins are shelf stable, but once prepared must be kept at 4C or below, or at 60C or above, or used without 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables were being stored in water at room temperature. These items must be stored on ice, stored in the cooler, or thrown out after 2 hours at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was evidence of dishes being washed manually in the designated hand sink, and without a sanitizing step.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Employee was observed manually dishwashing incorrectly. Facility has a 3-compartment sink and a dishwasher, but dishwasher was turned off at time of inspection. No sanitizer solution was prepared for dishwashing, and employee stated they are washing with soap twice without a sanitizing step. Education was provided and a document has been sent which outlines how to properly wash dishes in a 3-compartment sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is a visible gap around the back exit door, which can allow the entry of pests. Please repair or replace the weather stripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwashing sink's faucet leaks while in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation in the walk-in cooler is dirty and requires cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom, specifically the toilet, was visibly dirty and requires deep cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls throughout the facility were visibly dirty and require deep cleaning, with special attention to the areas beneath and surrounding the cooking line.